Chaufroix De Lapereau A L'Indienne

For this a cooked rabbit, or more as required, is cut up into neat joints, and these are then coated with a delicate Indienne (a white curry sauce), and served on a mound of cold boiled savoury rice. Babbits are specially useful for chaufroix, as they can be used for anything for which the recipe says chicken; they are also especially good if the joints, when cut up, are marinaded for an hour or so in oil and lemon juice, then either glazed with savoury jelly or plain or tomato aspic, on a border mould of aspic jelly and a nice salade mayonnaise in the centre.

Chaufroix De Mauviettes

The birds are boned, stuffed, and cooked in exactly the same way as the quails described above, and are then masked with any rich brown sauce to taste, such as espagnole, Perigeux, etc., stiffened with isinglass or best gelatine; they are then glazed, if necessary, with a stiff savoury (not aspic) jelly, and are served either on a bed of chopped aspic or in paper cases similarly garnished. Larks cooked as above are often simply glazed with pure aspic or placed in moulds of aspic and served as a garnish to any kind of salad from which they take their name.

Chaufroix A La Paysanne

For this you require a plain charlotte mould, which must be lined an eighth of an inch thick with aspic jelly, which is then decorated, while it is setting, with cold cooked vegetables cut into shapes to taste, and this then set with a little more jelly, the centre being filled in with meat, minced (not too finely), mixed with shred salad, hard boiled egg, chives, parsley, washed, boned, and filleted anchovies, stoned olives, etc., to taste, the whole being stirred with, if beef is used, aspic-stiffened horse radish sauce; or, if mutton, any good brown or tomato sauce to taste, the whole being finished with a layer of aspic ½in. thick. This can be turned out and served plain or with a garnish of halved tomatoes which have been filled with a mayonnaise of any nice cooked vegetable to taste, and left on ice till wanted.

Chaufroix De Perdreaux

For this you can use the red legged partridge with advantage. Boast the birds carefully, and remove the fillets in one piece; pick all the meat from the rest of the carcases, and mince and pound the flesh thus obtained, with one or two truffles, and a few mushrooms; meanwhile break up the carcases into rather small pieces, and put them into a pan with a good claret-glassful of light white wine, the trimmings of the truffles, the stems, etc., of the mushrooms, a shalot or more according to the quantity, and a bay leaf, bring it to the boil and let it simmer gently till reduced by quite a quarter, strain it through a clean cloth, and add to it two ladlefuls of clarified stock; take the half of this and work into it gradually oyer the fire the pounded meat, stirring it carefully together with a wooden spoon till it is perfectly smooth and quite boiling; then tammy it and leave it till cold. The fillets of the birds should have been cooked in the usual way in the oven, pressed till cold, then masked with the sauce previously set aside, and stiffened with a little gelatine.

Have ready a border mould of aspic jelly and arrange the fillets on this, alternately with slices of truffle, or cooked tongue, according to what you have, fill up the centre with the cold puree and surround the dish with very bright aspic.

Ris De Veau En Chaufroix

Prepare a nice sweetbread in the usual way, and, when cold and pressed, slice it down neatly, or cut it in rounds with a cutter a quarter of an inch thick, mask it with white chau-froix, lay a round slice of truffle on each and glaze it over with either savoury or aspic jelly as you please, set these slices on a border of aspic, filling up the centre with a mayonnaise salad.

Salmi De Perdreaux En Chaufroix

For this cook the partridges on purpose, and cut the birds up neatly in fillets and little joints, masking each of these carefully with salmi sauce reduced and stiffened with leaf gelatine, and, when set, dish them en couronne on a bed of chopped aspic with sliced truffles tossed in mayonnaise. If liked, some nice cold potatoes sliced may be mixed with the truffles, when the dish becomes chaufroix de per-dreaux a la Demidoff.